Rich Chocolate and Coconut Cake with Chocolate Ganache

A flourless, decadent, delicious chocolate cake that's perfect for any special occasion.

Prep Time30minutes

Cook Time35minutes

Total Time1hour5minutes

Servings10

AuthorTania Van Pelt

Ingredients

Cake

1cupvirgin coconut oilmelted, cooled, plus more for pan

¼cupunsweetened cocoa powderplus more for pan

1cupskin-on almondshazelnuts, or macadamia nuts

8ouncesbittersweet chocolatechopped

1teaspoonsea salt

½cupunsweetened shredded coconut

6large eggsroom temperature

1cupcoconut palm or date sugar

2teaspoonsvanilla extract

Ganache

4ouncesbittersweet chocolatechopped

1tablespoonpure maple syrup

Pinchof sea salt

½cupunsweetened coconut milkfrom a very well shaken 13.5-ounce can

Instructions

Place a rack in middle of oven and preheat to 350°. Lightly brush a 10"-diameter cake pan with coconut oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast nuts on a rimmed baking sheet until slightly darkened, about 8 minutes. Let cool. Reduce oven temperature to 325°.

On the stovetop, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don’t let bowl touch the water), stirring often, until mixture is smooth. This takes about 5 minutes. Remove from heat, but don't allow coconut oil to harden.

Pulse nuts, salt, and ¼ cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.

Beat eggs on medium speed in the bowl of a mixer, about a minute. Add the sugar and vanilla, increase speed to high, and beat until mixture is thick, about 2 minutes. Keep the hand or stand mixer on low speed, gradually add the melted chocolate mixture. Beat to incorporate, then mix in nut/coconut/cocoa mixture. Fold batter several times to ensure nut mixture is incorporated. Scrape batter into prepared pan.

Bake cake until firm to the touch and a tester inserted into the center comes out clean. 35–45 minutes.

For the ganache: combine chocolate, 1 tablespoon maple syrup, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.

Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6–8 minutes (ganache won’t be quite as thick as regular frosting, but it will set on the cake).

Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife.